Quick Recipes By Mark / March 15, 2019 Share Tweet Pin Share Ever wonder how fancy chefs get that beautiful seared look on their salmon? So did I! Here at Flavorful Science we are all about breaking down the process for the occasional and everyday cook. Keys to Success The first key to success is to dry the fish completely. Pat the fish completely dry. Water means steam and it is impossible to get a crusty sear if you are steaming the fish. The second key to success is spice right before you hit the pan. Salt“>Salt, and the Spice Blends“>spice mixes that have dry salt in them tend to wick, or pull, the moisture to the surface. While this has some advantages when preparing a good steak (that is another episode!) we do not want it here. Hold the spices until the very end. Then season liberally and lay it in a lightly oiled pan. I tend to lightly oil even nonstick pans as it really adds to the flavor and sear. Avocado Oil“>Avocado, regular Olive Oil“>olive oil, or even a bit of renderings from a good Smoked Bacon“>smokey bacon work well. The third cornerstone to searing fish is a very easy technique. Once the fish hits the pan DO NOT TOUCH it. To create the crust it needs to sit quietly, undisturbed. When do you know to flip the fish? While the fish is cooking you will see the cooked part on the side of the fish as it creeps up towards the top. When the line gets to about a third of the way of carefully flip the fish with a wide spatula and follow the same principle of Hands Off. Generally, I cook salmon skin side down first. If it is a thin piece of fish I use the spatula to hold it down flat while it starts to sear just in case it starts to curl. This only takes a minute or so. I also usually cook the fish twice as long on the first side as the second. So for example four minutes on the skin side and then two minutes on the fancy side. Remember to hit the fish filet with spices right before it hits the pan. You can adjust your seasoning when it is ready for the plate. A good quality piece of fish shouldn’t be smothered in a sauce, instead make your hard work searing the fish become the star of the meal.
